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Classic Southern Sweet Potato Casserole with Pecan Topping

A square slice of rich orange southern sweet potato casserole topped with a thick, crunchy pecan crumble.
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Make this rich and creamy Southern Sweet Potato Casserole, topped with a crunchy pecan streusel. It is a traditional, comforting side dish perfect for Thanksgiving or any holiday meal.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • For the Pecan Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the melted butter, granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use an electric mixer or a potato masher to beat the mixture until it is smooth and creamy. Taste and adjust seasonings if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the topping: In a separate medium bowl, combine the flour and brown sugar for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the chopped pecans until they are evenly distributed throughout the crumb mixture.
  8. Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  10. Let the casserole cool for 10 minutes before serving.

Notes

  • For a marshmallow topping instead of pecans, skip the topping ingredients and sprinkle 2 cups of mini marshmallows over the casserole during the last 10 minutes of baking.
  • You can boil the sweet potatoes ahead of time. Store the cooked, drained potatoes in the refrigerator for up to two days before mashing and assembling the casserole.
  • If you prefer a smoother filling, you can use an electric mixer to beat the ingredients thoroughly.

Nutrition

Find it online: https://cookingbyfelix.com/southern-sweet-potato-casserole/